Description
This cozy Slow Cooker Chicken Stew is a hearty and healthful one-pot meal, filled with tender chicken, chunky vegetables, and a savory broth. Perfect for chilly days, it’s effortless to prepare and makes an ideal family dinner or meal prep staple. Let your slow cooker do the work while you enjoy a delicious, nourishing dinner with minimal cleanup!
Ingredients
Units
Scale
For the Stew
- 2 lbs boneless, skinless chicken thighs, cut into chunks
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas
- 4 cups low-sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 2 bay leaves
- Salt and black pepper, to taste
For Thickening (Optional)
- 2 tbsp cornstarch
- 2 tbsp water
For Garnish (Optional)
- Fresh parsley, chopped
Instructions
- Prepare the Ingredients: Chop the chicken, carrots, potatoes, celery, and onion as directed. Mince the garlic and measure out all spices and broth for easy assembly.
- Layer in the Slow Cooker: Place the chicken chunks at the bottom of the slow cooker. Add carrots, potatoes, celery, onion, and garlic on top. Sprinkle with thyme, rosemary, oregano, bay leaves, salt, and pepper. Pour in the chicken broth and diced tomatoes with their juices.
- Cook the Stew: Cover and cook on low for 7–8 hours or on high for 3–4 hours, until the chicken and vegetables are tender and flavors meld together.
- Add Peas and Thicken (if desired): About 30 minutes before serving, stir in the frozen peas. For a thicker stew, whisk together cornstarch and water in a small bowl, then stir into the stew. Let cook for an additional 15–30 minutes until slightly thickened.
- Finish and Serve: Remove bay leaves. Taste and adjust seasoning with more salt or pepper if needed. Garnish with fresh parsley and serve hot with crusty bread if desired.
Notes
- You can swap chicken breasts for thighs, but thighs remain juicier over slow cooking.
- For extra flavor, sauté onion and garlic before adding to the slow cooker.
- Leftovers keep in the fridge up to 4 days or freeze well for 2–3 months.
- Add other vegetables like parsnips or green beans if you wish.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 7g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
